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    Roasted delicata squash with rosemary

    Published: Oct 3, 2019 · Modified: May 26, 2021 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Jump to Video Print Recipe
    Text: Roasted delicata squash with rosemary. Delicata squash on platter with breakfast tacos.

    Roasted delicata squash with rosemary is an easy vegan side dish for Thanksgiving or any random weeknight. Gluten-free.

    Breakfast platter with tofu scramble, delicata squash, corn tortillas, and fresh thyme.

    When the topic of squash comes up this time of year, invariably it’s pumpkin that gets all of the love. Pumpkin spice lattes, pumpkin pie, even pumpkin smoothies…

    Pumpkin gets the fanfare, but delicata is easily my favorite.

    This oblong, cream colored squash with green stripes is the one squash that goes into my shopping basket regularly in the cool months of fall and winter.

    (It’s also nice to have around, because like other winter squashes, it’s very shelf stable. You can keep it in a cool, dry place for up to three months.)

    Why is delicata squash the best?

    Delicata squash at grocery store.

    It’s easy to cut.

    Delicata tends to be smaller in size than a lot of other squashes. So you don’t need to be a weightlifter to press a chef’s knife through it.

    You don’t have to peel it.

    With delicata, you can eat the skin. No worries about trying to cut off the cumbersome peel.

    Plus, that means you get added texture, because it’s not just soft. The peel gets a little bit of chew to it.

    It can easily go into savory dishes like a champ.

    It is a mildly sweet squash that’s reminiscent of sweet potato.

    Persimmons on top of salad.

    Every Thanksgiving, I add it to my autumnal salad with persimmons, squash, and caramelized onions.

    It’s great sliced thin in vegan polenta stacks with cashew cream.

    Polenta stacks with cashew cream on plate with fresh rosemary.

    I’ve even used it in tacos and as a pizza topping.

    Serve delicata instead of potatoes with vegan breakfast tacos. Of course, don’t forget the avocado!

    Delicata squash on a platter with corn tortillas, tofu scramble, and avocado.

    It is wonderful on a pizza with browned Field Roast apple sage sausages, caramelized onions, and sautéed kale.

    It’s also a fun addition to a fall-themed vegan cheeseboard.

    Fall themed vegan cheeseboard with figs, carrots, tomatoes, and non-dairy cheese.

    How do you prepare it?

    To prepare roasted delicata squash, cut off both ends.

    Slice it in half lengthwise, and scoop out the seeds, just like you do with your Halloween jack o’ lantern.

    Then cut the squash into half moons.

    Sliced delicata squash in half moons on parchment paper covered baking sheet.

    Throw the slices on a parchment paper covered baking sheet. Toss it with oil, rosemary, and salt.

    Pop it into the oven for 20 minutes. Flip the slices. Then roast for 10 minutes more. 

    Slices of delicata squash in air fryer basket.

    Can you air fry it?

    Yes! It cooks beautifully in the air fryer. Cook at 400 degrees for 9 to 12 minutes.

    Be careful not to overcrowd the basket, because it won’t brown as evenly. Cook in batches, if necessary.

    Delicata squash with tofu scramble platter & corn tortillas.

    Roasted delicata squash on plate.

    Breakfast platter with tofu scramble, delicata squash, corn tortillas, and fresh thyme.

    Roasted delicata squash with rosemary

    Roasted delicata is a breeze to make. It's a wonderful fall side dish that's perfect for Thanksgiving. Serve it on its own, with salads, or even as a pizza topping.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: fall food, roasted vegetable, thanksgiving recipe
    Prep Time: 6 minutes
    Cook Time: 30 minutes
    Total Time: 36 minutes
    Servings: 2 people
    Calories: 94kcal
    Author: Cadry Nelson

    Ingredients

    • 1 delicata squash medium-sized
    • 1 teaspoon extra virgin olive oil
    • 1 teaspoon dried rosemary
    • Pinch salt

    Instructions

    • Preheat oven to 425 degrees. 
    • Slice the top and bottom off of the delicata, and then cut it in half length-wise.  Use a spoon to remove the seeds. Then cut it into half moon slices, about a half inch thick.  Make sure the pieces are equal in size, so that they cook evenly.  Move the slices to a parchment paper covered baking sheet.
    • Drizzle the extra virgin olive oil over the slices, and rub it over the pieces.  Spread the delicata slices evenly across the baking sheet. (You don't want the pieces to overlap, or they won't brown as well.)
    • Sprinkle the rosemary over the squash, breaking the dried rosemary with your fingers as you spread it. Sprinkle a pinch of salt over it as well.
    • Move the baking sheet to the oven and roast for 20 minutes, flip the slices, and roast for 10 more minutes. Remove from oven and serve.

    Video

    Notes

    Depending on how thinly you slice the squash & how much moisture it has in it, your squash may require less time. Once one side has browned, flip the slices, and roast 10 more minutes.
    The squash can be cooked in the air fryer instead. To air fry, cook at 400 degrees for 9 to 12 minutes, stopping once to shake the basket. Be careful not to overcrowd the basket, or it won't brown as evenly. Cook in batches, if needed.

    Nutrition

    Calories: 94kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Sodium: 9mg | Potassium: 792mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3095IU | Vitamin C: 27.9mg | Calcium: 63mg | Iron: 1.3mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

    Originally posted October 2009. Content and photos updated October 2019. 

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    Comments

    1. BurbankVegan

      October 27, 2009 at 8:27 pm

      5 stars
      I love squash. In fact I have some in the oven right now. I definitely want to prepare delicata squash the way you suggest. It sounds easy. 🙂

      Reply
      • BurbankVegan

        November 07, 2009 at 10:14 pm

        I made the delicata squash, but I used salt, pepper olive oil and maple syrup. It was fabulous. 🙂

        Reply
      • Sarah

        November 13, 2009 at 11:54 am

        I steamed this squash for about 12 minutes after slicing it. This squash is so sweet and delish that it does not even need a Earth Balance butter or salt or anything. I could not believe it but I enjoyed it by itself as a side.

        Reply
        • cadryskitchen

          November 13, 2009 at 1:12 pm

          Good to know! Delicata is so user-friendly and tasty!

          Reply
    2. Penny

      October 03, 2019 at 7:33 pm

      This looks so tasty & easy! I need to make some. 🙂

      Reply
      • Cadry

        October 08, 2019 at 6:40 am

        Thanks, Penny! I hope you enjoy it!

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (15 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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